Greek Salad
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3-4 green onions, chopped
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about 12 Greek olives, chopped (calamata olives?)
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1/4 cup olive oil
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2 tbsp lemon juice
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1 tsp Italian seasoning
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1/2 cup crumbled feta cheese
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1 lb can kidney beans
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1 lb can chick peas
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1 pkg cooked, frozen French style green beans
Marinate the above ingredients 1-24 hours. Just before eating add:
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1 head (about) Romain lettuce, broken into pieces
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2-3 tomatoes cut into pieces
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1 bunch watercress (if desired)
Mix well; serve with salt and pepper.
From the kitchen of Edith Wilson Miles
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